On Monday, October 5, 2015 at 9:57:37 PM UTC-4, notbob wrote:
>
> I'm wondering if sous vide is any more convenient, for me, than a
> pressure cooker. I can do boef Bourguignon in under 1 hr in my pressure
> cooker and it's tender as I want it to be.
>
> nb

Beef Bourguignon in the oven is also as tender as can be. Most of the time is spent in prep. However, point taken. I'm also not sure sous vide is useful for the home cook. (But I've never tried it.)

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